I'm looking for a recipe for a baked pie made with fresh strawberries, a pie that 1.) isn't so liquidy that you must eat it from a bowl, and b.) isn't so full of cornstarch that you can't taste the strawberries. Any ideas?

Sift the flour, sugar and salt together into a medium-size mixing bowl.
Use a pastry blender or your fingers to cut the butter and shortening into the flour. Do this until it reaches a coarse meal stage.
Gently stir in the water, one tablespoon at a time until the dough is moist and together. Handle the pie crust as least as possible for a more tender, flaky pastry.
Pick the dough up into a ball, flatten it and wrap it in plastic wrap.
Place it in the refrigerator for at least 30 minutes.
Once you are ready to make the pie shell, roll out 1/2 the dough into about a 10-inch circle for a 9-inch pie plate. Place it in the pie dish, then roll out the remaining dough for the top crust.
Seal the cracks and don't trim the pie crust edges, this part will come later.

Turn on the oven to preheat at 450 degrees Fahrenheit.
Wash and hull the strawberries. Remove any rotten berries and cut out any bad spots.
Mix the 1 cup of sugar, cornstarch and salt together. Then sprinkle it over the strawberries. Allow it to set for a few minutes.
Place the berry mixture evenly into the pie shell.
Dot the tops of the strawberries with the butter. This is easier to do with softened butter.
Sprinkle the 2 tablespoons of sugar onto the remaining pie crust, then lightly press it in.
Cut the crust into 10 strips to form a lattice top over the pie. Be sure to trim any over hanging crust. Pinch the edges of both crust together to seal.
Place the strawberry pie in the center of the oven and bake for 10 minutes.
Without opening the oven door, reduce the oven's temperature to 350 degrees Fahrenheit. Then, bake the pie for an additional 30 minutes or until the crust is a golden brown color.
Remove from the oven and place on a wire rack to cool.
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